Chanterelle Mushroom and Zucchini Eggs Benedict

I was talking with my doctor yesterday and she mentioned that she wished she had more recipes that worked with the "do's and don't's" of her wellness program. I brought a sheet home with me so I could look it over and see exactly what the eating program included, and wasn't surprised that a drastic reduction in carbs was the main part of the menu.

Since most cooking magazines don't spend enough page real estate on breakfast items and I'm between magazines at the moment anyhow, I thought I'd make my own challenge and try to fix a breakfast that fit within the parameters of the wellness plan's eating program.

Since eggs benedict is the ultimate breakfast food in my opinion, I started with that as the main structure. Since I couldn't use bread and had to incorporate a vegetable, I decided to make the base of the dish with sauteed strips of zucchini, sliced onions and Chanterelle mushrooms. They were pressed into a ring, which was then carefully removed so they would hold the shape and serve in place of an English muffin.

Since I'm not a Canadian bacon fan, I opted for a slice of reduced-fat bacon, well crisped and carefully laid on top of the vegetables.

I love a good hollandaise sauce, with the perfect amount of lemon to keep it from being too heavy. I made that and then added a touch of heat to give the dish some depth. After poaching the eggs, I put the new benedict together, add a few drops of hot sauce around the plate for those who want a bit more zing in their breakfast and it was good to go.

It was good in other ways too. I loved the combination of onion, zucchini and mushrooms. The chanterelles have a great texture and hold up well to sauteeing and being paired with other flavors. Their flavor isn't overly strong, but it still shines through. The heat in the hollandaise sauce was perfect and the crunch of the bacon is always satisfying, adding some saltiness too.

For those who don't have access to fresh chanterelle mushrooms (like me), I've started getting many of my "unique" goods from a group located in New Jersey. Marx Foods has become my go-to group for anything from oils, to meats, to

I made this breakfast as a challenge, but may very well keep it on my own menu. I thought it was excellent. This recipe will feed two people

Chanterelle Mushroom and Zucchini Eggs Benedict

2 small zucchinis, thinly sliced lengthwise into ribbons
1 onion, thinly sliced
1 ounce dried chanterelles, soaked in boiling water for 10 minutes, then squeezed dry
1 tablespoon butter
Salt and pepper
2 eggs, poached
2 slices bacon, cooked to crisp
Hollandaise sauce (see below)

In a medium saute pan, heat the butter until melted over medium-high heat. Add the onions and saute until just starting to soften; add the chanterelles and saute, stirring occasionally, approximately 5 minutes. Carefully add the ribbons of zucchini, season with salt and pepper and saute until the zucchini is tender, about 5 minutes, stirring occasionally.

In the meantime, cook the bacon and poach the eggs.

To put the dish together, put a 3-inch ring down on a plate and using tongs (allowing as much liquid to drop off vegetables as possible), put 1/2 of the zucchini mixture into ring, pressing down to fill ring. Gently remove the ring. Cut the piece of bacon in half and carefully lay it on top of the vegetable layer. Lay the poached egg on top of the bacon and spoon the hollandaise sauce over the egg. If desired, add a few dots of hot sauce on the hollandaise and around the plate. Repeat with a second plate.

Hollandaise Sauce

2 egg yolks
2 teaspoons freshly squeezed lemon juice
1/4 cup butter, melted
1/8 teaspoon cayenne pepper
Pinch of salt

Whisk the egg yolks and lemon juice together in a glass bowl until the mixture is thickened and doubled in volume. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.  Continue to whisk vigorously, making sure the eggs do not get too hot and begin to scramble.

Slowly drizzle in the melted butter, continuing to whisk the whole time. Continue whisking until the sauce thickens and doubles in volume. Remove from heat and add the cayenne pepper and salt, whisking to incorporate both.

Cover and keep warm until ready to use. If the sauce gets too thick, whisk in a couple drops of very warm water.